Pudding: Scald milk in the top of a double boiler. Add salt and minute tapioca and cook 15 minutes or until clear. Stir frequently. Combine egg yolks, sugar and coconut. Add some of the hot mixture and stir until a smooth paste is formed. Add paste to hot tapioca and continue to cook for 2 minutes, stirring constantly. Pour into a greased baking dish.
Meringue: Beat egg white until stiff. Slowly add 4 tbsp sugar while continuing to beat egg whites. Cover pudding with meringue. Sprinkle 3 tbsp coconut on meringue. Bake at 300?F for 15 minutes or until a golden brown.
